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Julia Child, who brought the love of high dining and French cooking to the masses here in America in the 1960′s, was born exactly 100 years ago. She is honored today by a Google Doodle, and by the culinary industry. We thought this would be a good opportunity to bring you some of her wisdom. We’ve created a hypothetical Q&A using some of her famous quotes. Enjoy…

[Fooducate] Happy birthday Julia! When you look back at your achievements as a culinary instructor to millions of Americans starting in the 1960′s, what would you say to this generation?

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

[Fooducate] These days, most people simply are too busy to cook. They watch the Food Channel and think to themselves “Oh, that’s too hard to do at home.” What would you tell them?

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

[Fooducate] Easy for you to say. You’ve been in the kitchen since you were a little child.

“No one is born a great cook, one learns by doing. I was 32 when I started cooking; up until then, I just ate”

[Fooducate] Many people have a fear of cooking. They think they must follow a recipe to the letter in order for the dish to be successful. How important is the adherence to a recipe?

“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.”

[Fooducate] In the 60′s, fear of fat led to the vilification of butter and lard, and to the rise of margarine and trans fats. How do you feel about that?

“If you’re afraid of butter, use cream.”

[Fooducate] What’s your take on our day-to-day food? You know – groceries one would pick up at a standard American supermarket?

“How can a nation be called great if its bread tastes like Kleenex?”

[Fooducate] How did you manage to stay slim all these years?

“…small helpings, no seconds, no snacking, and a little bit of everything.”

[Fooducate] The junk food industry would love to quote that last part, about a little bit of everything. Their mantra is “moderation”. It’s fine to have fill-in-the-blank, as long as it’s in moderation. What’s your take on that?

“Everything in moderation… including moderation.”

[Fooducate] What’s the one basic cooking accessory everyone should have in their kitchen?

“I think every woman should have a blowtorch.”

[Fooducate] We hope you’re referring to the one used to glaze creme brulee…Thanks Julia, for all you have done!